Instant Pot  Potato Soup

Quick and easy Instant Pot Cheese Potato Soup that is loaded with cheese, potatoes, corn, and bacon. A cold weather favorite!

Let’s get started!


Select the “Browning/Sauté” option on the pressure cooking pot and melt butter in the pot. Add onion and sauté until tender.


Stir in 1 can of chicken broth, parsley, salt, pepper, and red pepper flakes. Put a steamer basket in the pressure cooking pot. Add the potatoes to the steamer basket.


Lock the lid in place. Select “High Pressure”  and 4 minutes cook time. When cook time ends, turn off the pressure cooker. After 5 minutes, do the quick release.


Open the lid and remove the steamer basket from the cooking pot. In a small bowl, whisk together the cornstarch and cold water.


Select the “Simmer/Sauté” option and add the cornstarch slurry to the pot. Stir constantly until the soup thickens. Stir in the cream cheese and cheddar cheese until melted.


Stir in the last can of chicken broth, half-and-half, corn, bacon, and cooked potatoes and heat through. Serve hot.

Bread bun

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Classic Minestrone Soup